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Pumpkin Caramel Cake with Maple Cream Cheese Frosting Recipe

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★★★★★

4.7 from 98 reviews

A rich and moist Pumpkin Caramel Cake featuring a spiced pumpkin-flavored cake layered with a luscious salted caramel filling and topped with smooth maple cream cheese frosting. Perfect for fall celebrations, this dessert combines warm autumn spices with creamy textures and a decadent caramel drip.

Ingredients

Scale

For the Pumpkin Cake

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 3 tsp Ground cinnamon
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Ground nutmeg
  • 1 cup Oil (canola or vegetable oil)
  • 2 cups Pumpkin puree (1 1/2 cans)
  • 1 1/2 cups White granulated sugar
  • 1/4 cup Brown sugar (packed light or dark)
  • 4 Large eggs (room temperature)
  • 2 TBSP Maple syrup
  • 1 tsp Pure vanilla extract
  • 1 cup Sour cream (room temperature or Greek yogurt)

For the Salted Caramel

  • 2 cups White granulated sugar
  • 1/2 cup Unsalted butter (room temperature, cubed)
  • 1 cup Heavy cream (room temperature)
  • 2 tsp Pure vanilla extract
  • 1 tsp Salt

For the Maple Cream Cheese Frosting

  • 2 cups Unsalted butter (room temperature)
  • 12 oz Cream cheese (room temperature)
  • 6 cups Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract
  • Pinch of salt
  • 2 TBSP Maple syrup

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350℉. Spray three 8-inch cake pans with baking spray and line the bottoms with parchment paper circles. Spray the parchment paper again and set the pans aside.
  2. Press Pumpkin Puree: Spread the pumpkin puree on a large plate. Use 8 pieces of paper towels to soak up excess moisture from the pumpkin by pressing gently in batches of two. Repeat this pressing 4 times to remove as much liquid as possible.
  3. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Set aside.
  4. Mix Wet Ingredients: In a large bowl, combine the oil, white sugar, brown sugar, pumpkin puree, vanilla extract, maple syrup, eggs, and sour cream. Mix until well blended.
  5. Combine Batter: Gradually add the dry ingredients into the wet ingredients and mix until just combined. Avoid overmixing to keep the cake tender.
  6. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cakes: Let the cakes sit in the pans for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
  8. Prepare Salted Caramel – Melt Sugar: In a medium saucepan over medium heat, add the white sugar and let it start melting undisturbed. Once more sugar crystals melt, whisk gently until all sugar is dissolved and an amber color develops, watching carefully to avoid burning (about 30 seconds after melting).
  9. Add Butter to Caramel: Remove the pan from heat. Add half of the cubed butter and stir until melted, then add the remaining butter and mix until smooth.
  10. Add Cream and Flavorings: Slowly add half of the heavy cream; the mixture will bubble vigorously. Stir until combined, then add the remaining cream, vanilla extract, and salt. Some sugar may remain on the pot bottom; this is acceptable.
  11. Simmer Caramel: Return the saucepan to medium heat and simmer the caramel for 2 minutes while stirring continuously to thicken and prevent burning.
  12. Cool Caramel: Pour the caramel into a glass measuring cup and allow it to cool completely. For faster cooling, place it in the refrigerator.
  13. Prepare Maple Cream Cheese Frosting – Sift Sugar: Sift the powdered sugar in a large bowl and set aside.
  14. Beat Butter and Cream Cheese: Using a mixer, beat the butter at high speed for 2 minutes until creamy. Add the cream cheese and beat for 1 minute, scraping down sides. Continue beating for an additional 30 seconds if chunks remain.
  15. Add Sugar to Frosting: Add half of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and mix fully.
  16. Finish Frosting: Mix in vanilla extract, salt, and maple syrup. Beat on high speed until smooth and fluffy.
  17. Assemble Cake – Prepare Base: Place a small amount of frosting on the cake board to secure the cake layers.
  18. Layer Cake: Place the first cake layer down. Spread about 3/4 cup of frosting evenly over the top, then pipe a border around the edge using some frosting to prevent caramel from leaking out.
  19. Add Caramel Filling: Spread 1/2 cup of pourable caramel in the center inside the frosting borders. If the caramel is stiff, warm it in the microwave for 10-15 seconds. Place the second cake layer on top.
  20. Crumb Coat: Spread a light layer of frosting around the sides of the cake to trap crumbs. Freeze the cake for 10 minutes to set this crumb coat.
  21. Repeat Layers: Repeat the frosting and caramel layer with the remaining cake layers. Place the last layer upside down (bottom facing up) for a smooth top and repeat crust coating.
  22. Final Frosting: Frost the entire cake with the remaining frosting and freeze for 10 minutes.
  23. Add Caramel Drip: Warm the caramel until pourable if needed. Pour half of the caramel on top of the cake, spreading it to the edges with an offset spatula to create natural drips down the sides. Pour the remaining caramel over the cake top and freeze for 10 minutes to set the drip.

Notes

  • Pressing the pumpkin puree prevents excess moisture from making the cake too dense or wet.
  • Using room temperature ingredients helps create a smooth batter and frosting.
  • Watch the caramel closely while melting sugar to prevent burning.
  • If caramel stiffens, warming it briefly helps achieve the right pourable consistency for filling and drip.
  • Freezing the cake between frosting steps helps the layers set and keeps caramel from leaking.
  • For a more intense pumpkin flavor, increase the pumpkin pie spice slightly or add a small pinch of cloves.
  • Substitute sour cream with Greek yogurt for a tangier flavor and added moisture.

Keywords: pumpkin cake, salted caramel, maple cream cheese frosting, autumn dessert, spiced pumpkin cake, layered cake, fall recipes

Find it online: https://tastybella.com/pumpkin-caramel-cake-with-maple-cream-cheese-frosting-recipe/